Mamaw’s Chicken and Rice Casserole

Why You’ll Love Mamaw’s Chicken and Rice Casserole Recipe

You’ll love this recipe because it’s simple, satisfying, and full of nostalgic flavor. It uses accessible ingredients and comes together quickly, yet still delivers that hearty “home‑cooked” taste. Leftovers are just as good, making it a win for busy weeknights or family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 boneless, skinless chicken breasts, cut into 1‑inch cubes

• 2 cups water

• 2 cups instant white rice

• 1 (10.5 oz) can cream of chicken soup

• 1 (10.5 oz) can cream of celery soup

• 1 (10.5 oz) can cream of mushroom soup

• Salt and ground black pepper, to taste

• ½ cup (1 stick) butter, sliced into pats

Directions

1. Preheat the oven to 400 °F (200 °C). Grease the sides and bottom of a 9×13‑inch casserole dish.

2. In the prepared dish, stir together the cubed chicken, water, instant white rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season with salt and pepper.

3. Arrange the sliced pats of butter evenly over the top of the chicken‑rice mixture.

4. Bake for about 1 hour (up to 75 minutes) or until the rice is tender and the chicken is cooked through.

5. Let the casserole rest for 10 to 15 minutes before serving.

Servings and timing

• Yield: 6 servings

• Prep time: about 10 minutes

• Cook time: approximately 1 hour (up to 1 hr 15 min)

• Total time: around 1 hour 20 minutes

Variations

• Use shredded rotisserie chicken instead of cubed raw chicken to save time.

• Add frozen or fresh broccoli florets (or other veggies like peas and carrots) for color and nutrition.

• Stir in shredded cheddar or pepper jack cheese just before baking for an extra creamy, cheesy twist.

• Substitute chicken broth for the water to boost flavor.

• Use a different rice type (for example, jasmine or long‑grain) — you’ll just need to monitor cooking time and liquid ratio.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a few drops of water to the casserole to keep the rice from drying out and heat until it’s piping hot (at least 165 °F / 74 °C).
For freezing: let the casserole cool completely, cover with plastic wrap and aluminum foil in an aluminum pan, and freeze for up to three months. Thaw overnight in the fridge and reheat in the oven or microwave until fully heated.

FAQs

What if I don’t have instant white rice?

You can use regular white rice or another rice variety, but you may need to increase the liquid and adjust the baking time since regular rice takes longer to cook and absorb liquid.

Can I use a different size casserole dish?

Yes — you can. But if you use a smaller, deeper dish, the cooking time may need to be extended; if you use a larger, shallower dish, the mixture may cook faster. Just make sure the rice is cooked through and the chicken reaches a safe internal temperature.

Can I make this ahead of time?

You can assemble it ahead and refrigerate for a short time before baking. However, the rice may start absorbing liquid and swelling, so it’s best to bake soon after assembling or adjust liquid accordingly.

Is this dish freezer‑friendly?

Yes. After baking and cooling you can freeze the casserole (covered well) for up to three months. Thaw overnight in the refrigerator and reheat thoroughly.

What kind of chicken works best?

Boneless, skinless chicken breasts cubed are suggested, but you can use thighs, shredded cooked chicken, or rotisserie chicken for convenience.

Can I reduce the butter on top?

Absolutely. The butter gives a rich topping, but you can reduce it or replace with a lighter option (like a spray of olive oil) if you prefer less fat.

How can I make it healthier?

You could reduce the butter, use low‑fat or reduced‑sodium canned soups, add more vegetables (such as broccoli, spinach or carrots), and use brown rice instead of instant white rice (adjusting liquid/time as needed).

What if the rice is still undercooked when the chicken is done?

If the rice isn’t tender yet but the chicken is cooked, cover the dish, lower the oven temperature, and bake a bit longer until the rice is done. You could also add a little extra liquid (water or broth) if it looks dry.

Can I add spices or seasonings?

Yes — you can boost flavor with garlic powder, onion powder, paprika, thyme, or even a little cayenne for heat. Salt and pepper are the base; season to your taste.

Can I add a crunchy topping?

Yes — for added texture, you can sprinkle panko breadcrumbs, crushed crackers, or shredded cheese on top during the final 10‑15 minutes of baking to get a golden crust.

Conclusion

This casserole truly earns its place as a comforting family favourite. With minimal prep, dependable ingredients, and big warm flavours, it’s the kind of dish you’ll return to time and time again. Whether you’re feeding a few or a crowd, or want something that reheats well, this recipe delivers. Choose your variations, bake it up, and enjoy the homestyle goodness.